Transcript 2.03 Cutting, Preparation, Mixing and Cooking Terms

Cutting, Preparing and
Cooking Terms
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Cooking Terms
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Cutting Terms
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Chop

To cut food into
small, uneven
pieces

Equipment: French
or Chef’s Knife
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Mince


To cut food into
very fine, uneven
pieces.
Equipment: French
or Chef’s knife.
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Cube

To cut food into
small, equal size
squares about ½
inch in size.
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Dice

To cut food into
small, equal size
squares about ¼ to
1/8 inch in size.

Equipment: French or
Chef’s Knife, c. board
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Grate


To reduce food into
small pieces by
pressing and
rubbing it against
the “teeth” of a
grater.
Equipment: Grater
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Shred
To cut or break food
into long, thin strips
by using a knife,
fork, or grater.
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Pare

To remove the stem
and the very thin
layer of peel of a
fruit or vegetable
with a paring knife
or peeler.
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Peel

To remove the outer
layer/skin, by
stripping or pulling
off with your finger
or a knife
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Score

To make small,
straight, shallow
cuts with a slicing
knife in the surface
of a food; often
done to tenderize
meat or to let sauces
soak in.
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Slice

To cut food into
large, thick or thin
flat pieces with a
slicing knife. Use a
sawing motion
while gently
pressing the knife
down.
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Preparation Terms
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Baste

To pour or spoon
pan juices, melted
fat, or sauces over
the surface of a food
during cooking,
using a baster, cup,
or spoon, to keep
the food moist and
add flavor. 2.03I_1 Cutting, Preparing, and
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Freeze

To lower a food’s
temperature to
freezing or below
by placing it in a
freezer.
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Defrost/Thaw

To expose to
warmth in order to
free from a frozen
state.
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Dissolve

To cause a solid
food to turn into or
become part of a
liquid.
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Drain

To remove liquid
from a solid food by
pouring off the
liquid, putting the
food through a
colander, or drying
with paper towels.
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Strain

To separate solid
from liquid
materials by
pouring the mixture
through a strainer or
sieve.
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Dust

To lightly sprinkle
the surface of a food
with crumbs, flour,
or sugar.
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Flour/Dredge/Coat


To sprinkle or coat a
food with flour.
Equipment: Flour,
crumbs or
seasoning.
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Grease

To rub fat on the
surface of a food or
a cooking utensil
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Marinate

To soak food in a
cold, seasoned
liquid, usually
containing an acid,
in order to add
flavor to or
tenderize the food.
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Tenderize

To make something
easy to chew by
applying a process
or a substance that
breaks down
connective tissue or
fiber.
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Melt

To change food
from a solid to a
liquid by applying
heat.
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Soak

To immerse food in
a liquid for the
purpose of wetting,
softening,
dissolving, or
cleaning.
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Season

To increase the
flavor of a food by
adding herbs,
spices, or other
ingredients; to
prepare a cooking
utensil for cooking.
(Ex. Cast iron
skillet)
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Vent

To leave an opening
in the covering of a
food through which
steam can escape.
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Mixing Terms
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Beat

To thoroughly mix
ingredients and
incorporate air
using a spoon, wire
whisk, mixer, or
food processor with
an up-and-down and
circular motion
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Blend

To stir or mix
ingredients until
they are thoroughly
combined and
smooth
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Combine

To blend or mix two
or more ingredients
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Cream

To beat solid fat
and sugar with a
wooden spoon or
electric mixer until
smooth, light, and
creamy
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Cut in

To combine flour
and solid fat by
cutting the fat into
tiny pieces using a
pastry blender, two
forks or knives, or
the hands
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Fold in


To blend a delicate
mixture into a
heavier one, using a
rubber spatula,
spoon, or wire
whisk in a gentle up,
down, and over
motion so that the
mixture stays light
Equipment: Bowl
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and spatula
35
Knead


To work a ball of
dough with the heels of
the hands repeating
press, fold, and turn
motions until the
dough is smooth and
elastic
Equipment: Hands
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Mix

To combine two or
more ingredients
into one mass by
stirring or beating
them
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Sift

To reduce dry
ingredients to finer
particles, add air to
dry ingredients, or
combine dry
ingredients by
putting them
through a sieve
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Stir

To mix using a
spoon or wire whisk
with a circular
motion
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Toss

To lightly mix
ingredients by
tumbling them with
tongs or a large fork
and spoon
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Whip


To beat quickly and
vigorously by hand,
wire whisk, or mixer
to incorporate air
and to make a
mixture light and
fluffy
Equipment: Wire
whisk or electric
mixer
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Cooking Terms:
Dry Heat Methods
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Bake

To cook in an oven
with dry, hot air
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Broil

To cook uncovered
under a direct heat
source
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Grill

To broil over hot
coals or on a griddle
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Roast

To cook meat, fish,
or poultry
uncovered in an
oven with dry, hot
air
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Barbeque

To roast slowly on a
rack or spit over hot
coals or some other
direct heat source
and baste with a
spicy sauce
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Cooking Terms:
Moist Heat Methods
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Boil

To cook food in hot
liquid, 2120F,
having bubbles that
rise to and break on
the surface of the
liquid
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Braise

To cook large pieces
of meat or poultry
slowly over low
heat in a small
amount of hot liquid
in a tightly covered
pan
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Microwave

To cook food in a
microwave oven
using little or no
liquid
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Simmer


To cook food in
liquid that is just
below the boiling
point
Equipment:
Saucepan
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Steam


To cook food in a
pan using vapor
produced by a
boiling liquid
Equipment: Steamer
or Double Boiler
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Cooking Terms:
Cooking in Fat Methods
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Deep-fry

To cook food by
completely
immersing in hot
fat; also know as
French fry
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Fry

To cook food in a
small amount of hot
fat
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Sauté


To lightly brown or
cook food in a small
amount of hot fat over
moderate heat; Pieces
of food are cut into
small or thin pieces
preserving texture,
moisture, flavor.
Equipment: Frying pan
and butter/oil
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Stir-fry

To cook bite-sized
small pieces of food
quickly over high
heat in a small
amount of fat while
stirring constantly.
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Miscellaneous
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Preheat

To turn on an
appliance or oven to
a desired
temperature about
5-10 minutes before
food is to be placed
in it
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